Côte de porc à l'berdouille (lit. pork chop in mud) is a traditional dish originating from Mons. The dish is made with a combination of pork chops, dry white wine, butter, shallots, cream, Dijon mustard, vinegar, pickles, tarragon, and chervil.

The pork chops are fried in butter and seasoned with salt and pepper. They're removed from the pan and it's then deglazed with white wine and vinegar. Shallots are added to the pan and the mixture is reduced, mixed with cream, mustard, and pickles.

The dish is simmered for a few more minutes, garnished with chervil and tarragon, and then served hot. Côte de porc à l'berdouille dates back to the 1960s.